Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beef for about 30 minutes per pound and no less than 2 hours. You can do this overnight. You also need to change the water a couple times and rinse the corned beef off when you change the water. | 2. Place the seasonings in a pan to warm then grind them. | 3. Rub this on the rinsed and dried corned beef brisket. | 4. Corned beef is frequently sold with a spice packet you can use it in place of the spices I have listed. You want it to get deep inside so the flavors will spread. | 5. Braise: | 6. Rinse and simmer your corned beef for 1 hour. Hopefully in Guinness and some carrots, onions, and parsnips. ;) . | 7. Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Being careful not the burn your hands. | 8. The liquid can be use for potaoes. | 9. Grill: | 10. (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.). | 11. Over high heat sear the simmered beef over high heat just to get grill marks. | 12. Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming. | 13. You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F. | 14. Charcoal and hardwoods will give you better flavors but you can use a gas grill. Over indirect heat and use a drip pan under the corned beef. Grill until the internal temperature of the meat reached more than 165 degrees F. | 15. Meanwhile prepare Glaze: | 16. Mix the glaze ingredients together. | 17. Cook over medium heat, stirring constantly, until mixture comes to a boil. | 18. Spread over cooked meat then proceed with cooking. | 19. Baste the corned beef every 30 minutes. | 20. Remove and let sit 10 minutes before slicing. | 21. Pop open a stout and serve with your favorite Irish sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	4 -5			0.0	0.0	0.0	0.0
peppercorn	2	tablespoons		151.15200000000002	0.938	0.3216	16.4552
coriander seed	2	tablespoons		29.8	5.499	1.237	1.777
onion powder	1/2	tablespoon		2.046	0.4747	0.0625	0.0062
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
orange marmalade	1/2	cup		393.6	106.08	0.48	0.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
irish whiskey	1/4	cup		-	-	-	-
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
dijon mustard	1	tablespoon		-	-	-	-
garlic powder	1/4	teaspoon		10.261	2.2546	0.5131	0.0226
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.